bobby flays bbq margherita pizza

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Bobby Flay's BBQ Margherita Pizza Recipe

This recipe works best when using our Superstone® BBQ Pizza Stone.


1 store-bought pizza dough (or handmade dough, if you prefer).
Olive oil, for brushing and drizzling
Kosher salt and freshly ground black pepper
1 pound fresh mozzarella, sliced ¼ -inch thick
3 Roma tomatoes, sliced ¼ -inch thick
A handful of fresh basil leaves


Prepare the BBQ grill… The grill should be hot to where you can only hold your hands an inch over the grates for no more than a couple of seconds.

Stretch and shape the dough into a 12” round on a flat surface. Brush the top of the dough with oil, salt, and pepper then toss the dough on the grill with oil side down.

Cook the dough for a minute or at least until the bottom is golden brown-- be sure to check the bottom of the dough. If the dough is partially brown, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute.

If the dough still hasn’t started to brown, cover the grill and keep cooking the dough, a minute at a time, until the bottom has browned evenly. The top of the pizza dough should start bubbling up with air pockets.

Once the pizza dough has browned on the bottom, flip it over and grill for another minute or so, until its fully golden brown and the dough is slightly firm. Remove the dough and place it onto the BBQ Pizza Stone. Cover the grill so it retains the heat for the next step.

Drizzle the top of the dough with more olive oil. Sprinkle the mozzarella and tomato slices on top of the dough and season with salt and pepper. Return the pizza on top of the pizza stone to the grill, cover the grill and then cook for 3 or 4 minutes, letting the cheese melt.

Remove from the grill: tear the basil leaves and sprinkle them over the top of the pizza. Slice and serve immediately.